Later Tai Ping Koon Restaurant expanded their business into Hong Kong until now with another 3 branches in Hong Kong & Kowloon. The most important is that the business is still run by the same Chui Family after more than 100 years !!! Noted that all these pictures were taken at Granville Road Branch, Kowloon ...Atmosphere were kept in oldy way (mixed a bit of old western in). Waiters were wearing white shirt, bow ties, and waistcoat ... The lighting are in yellow with dimming light plus soft music on. Seating are in table and counter table (a very old style) with a use of computer for placing order !!! On the wall, there are also old pictures of the restaurants itself hanging year by year ...
Talking about its food --- Food here are Western Style but was blended with Chinese in. For example : Pork Chop on top of Egg Fried Rice. Howeved, the most special dishes: roast pigeon, smoked promfret, Portugese style baked chicken and Swiss sauce chicken wings became very famous in Southern Guangdong. See left picture from the menu ...
These were we ordered at that night ... Tomato Creme Soup (HK$43) ... a creme soup in big bowl. I think they supposed to be served for two since there were 2 cups (Chinese Style) served together ... anyway, it's a real tomato soup with a great stock base. Sometimes, when we ordered tomato soup we would able to taste only the tomato, but at Tai Ping Koon, we were able to taste the stock base. Before eating, just a little stire to blend the milk cream soup in ...
On top of that, a big chunk of fresh tomato were added including crouton. Normally I always take crouton out since I think it would spoil my soup. But in this case, I recommend you to eat them together with the soup -- So Great, So Compliment Each Others, Every pieces had its own favour ... Forget to mention that soup with a roll of bread and butter (old fashion way of eating soup) ... the texture of bread was so soft ...If you don't like tomato soup, there are also crab meat soup, onion soup, mixed vegetable, borsch soup, and a lot to be mentioned ...
I also try the Chinese Dish -- Fried Vegetable with Garlic Sauce (HK$50) -- a fantasic way of enjoy fresh vegetable with the choices of Hai Larn, Young Spinach, and Cabbage ... We ordered Young Spinach. Look at the size with a little pieces of garlic ... with a lots of stock underneath (not oil) ...
Main Dish ... Baked Potugese Style Chicken with Rice (HK$100) -- a big portion of 1 person !!! This is one of the restaurant specialist ... But I must say ... Ummm it's so yummy so right so thick so great and other so positive words that can explain on food !!!
It's a kind of Chicken Stew with carrot and potato in brown sauce topped with milk -- pour in ceramic plate and baked in the oven until the topped is golden brown !!! Most important thing, it used the whold half chicken in ... Even though every pieces in the bowl were in big chunk, but they were so soft & tender (look at below chicken in the left and potato in the middle). My recommendation, pour the sauce on top of rice to, it's so great ... This way you won't waste any good part of it !!!
I forget to mention that as soon as you seat in, hot tea will be served in glass -- great taste. No charge, and would be re-filled as soon as the level was down !!! At the end, when the bill was arrived, the Chinese Golden Coins (chocolate) were served together with the bill.
Tai Pink Koon Restaurant :Website : http://www.taipingkoon.com/home.html
Location : Map is availabe at : http://www.taipingkoon.com/emap.html
Branch 1 : 40, Granville Road, Tsimshatsui, Kowloon Reserved table Call: (852) 2721 3559
Branch 2 : 19-21, Mau Lam Street, Yaumati, Kowloon Reserved table Call: (852) 2384 1703
Branch 3 : 6, Pak Sha Road, Causeway Bay, Hong Kong Reserved table Call: (852) 2576 9161
Opening Hour : 11:00am - midnight 12:00 (Close at Chinese New Year)
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